Components

• Curry Sauce Base

Ingredients

• 1/2 cup basmati recipe

• 1x bell pepper

• 1x yellow onion

• 1 clove garlic

• 0.25 oz cilantro

• 1x chili pepper

• 10oz chicken thighs, diced and pat dry

• 2 tbsp yogurt

• 1 tsp garam masala

• 5 oz curry sauce base

• 1 tsp paprika

• 1 unit? chicken stock concentrate

• 1.5 tbsp sour cream

• 2 tbsp olive oil

Directions

• in a medium pot, combine rice with 3/4 cup water and a pinch of salt. Bring to a boil, cover, reduce to a low simmer. cook until rice is tender, 15-18 minutes. Keep covered and off heat until ready to serve.

• Core, deseed, dice bell pepper into 1-inch pieces. finely dice onion. mince or grate garlic. roughly chop cilantro. thinly slice chili pepper.

• head a drizzle of oil in a large pan over medium-high. Add bell pepper and onion, season with slt and pepper. Cook, stirring occaisonally, until tender, 5-7 minutes.

• stir in garlic, cook until fragrant; 30 seconds. turn off heat, transfer to a plate.

• in a small bowl, toss chicken, yogurt, half the garam masala, salt, and pepper

• heat a drizzle of oil in the veggie pan over medium-high heat. Add chicken mixture in a single layer. Cook, stirring occasionally, until browned (not finished); 2-4 minutes.

• reduce heat to medium. Stir in curry sauce, paprika, stock concentrate, 1/2 cup water, butter, and a big pinch of salt. bring to a simmer, reduce heat to low. Cook until sauce is thickened and chicken is cooked through, 2-3 minutes.

• add veggies and sour cream, stir to combine, season with salt and pepper.

• fluff rice with a fork, top with chicken and sauce. Sprinkle with cilantro and sliced chili.